Dry condensing vacuum system for food industry
In the edible oil manufacturing process, traditional ‘wet’ vacuum systems pose challenges such as high energy consumption and substantial wastewater production. These systems are often costly and consume large amounts of steam and water during oil deodorization, necessitating more efficient and cost-effective alternatives.
Reduces water and energy usage during oil deodorization
The dry condensing (DC) vacuum system by GEA provides an advanced solution for the food industry, notably in oil deodorization. This system, known for its ice condensing technology, operates at 1–3 mbar pressure, using up to 20% of the energy and just 0.1% of the water compared to traditional ‘wet’ systems. By leveraging cryogenic technology for direct vapor-to-ice conversion, it eliminates the liquid phase, reducing wastewater byproducts. Its horizontal three-condenser format and specialized process valve facilitate homogeneous ice building and maintain a reliable, continuous vacuum. The DC vacuum system can be integrated into existing infrastructure or new installations, offering significant cost savings and a typical return on investment within three years. GEA’s extensive experience, with over 70 installations worldwide, underscores its reliability and effectiveness in various applications including oil deodorization, fatty acid distillation, and freeze drying.
Benefits
- Significant reduction in water usage
- Lower energy consumption
- Reduced wastewater management costs
- Quick return on investment
- Reliable and continuous operation